YOUR SOLIN GENERATED RECIPE
Sheet Pan Chili-Lime Salmon with Sweet Potatoes
Oven-roasted salmon and sweet potatoes tossed in a zesty chili-lime seasoning, served with crisp-tender broccoli for a vibrant, nutrient-dense meal.
INGREDIENTS
7 oz Wild-caught salmon fillet
0.5 cup Sweet potato
1 cup Broccoli florets
1 tsp Extra virgin olive oil
1 tbsp Fresh lime juice
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper.
Peel and dice the sweet potato into small half-inch cubes to ensure they roast quickly.
In a small glass jar, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper.
Place the sweet potato cubes on one side of the sheet pan, drizzle with half of the chili-lime dressing, and toss to coat.
Roast the sweet potatoes for 12 minutes to give them a head start.
Remove the pan and place the salmon fillet in the center and the broccoli florets on the other side.
Brush the remaining dressing over the salmon and toss the broccoli florets in any excess oil on the pan.
Return the sheet pan to the oven and roast for an additional 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.